2005 The Ladybird - Organic

Tasting notes:

The grapes for this wine were picked from the first certified organic block in the Stellenbosch appellation. We started going in this direction at the beginning of the new millennium not only to protect something for our grandchildren, but also to see if it can improve our quality. We do not use any pesticides, insecticides or any un-natural fertilizers. We use nature as our benchmark often using it to protect our crop, with amazing results. We use Ladybirds to protect the grapes and vines against mealybug, and during January we release between 2000 and 3000 of these little creatures to help us combat the unwanted. Since the 2005 vintage all our red grapes are carefully hand selected, using the most modern ‘’vibrating” sorting table. We try to get only the best berries in the tank and no unwanted stems and unripe, underdeveloped little green berries. It is a very slow process, but the quality of the product at the end of the day is truly remarkable. We use about 50% open fermentation for this wine. It is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon, each vinified separately and then blended after malolactic fermentation. Warm fermentation is used to extract rich colour and good tannin and after fermentation maceration is also carried out, sometimes up to 34 days. We use only French oak as part of our barrel regime, about 30% is new. Deep, dark inviting colour, loaded with an array of ripe fruits. Blackberry, wild strawberry and hints of red berries are well supported by a concentrated ripe palette. The oak adds good complexity and the wine is powerful. Still very young, this wine already shows some of the Laibach elegance and complexity which in my opinion will only improve for the next 4 – 6 years. The wine will complement full bodied meat dishes. The grapes for this wine are picked from the first certified organic block in the Stellenbosch appellation. We started going in this direction at the beginning of the new millennium not only to protect something for our grandchildren, but also to see if it can improve our quality. We do not use any pesticides, insecticides or any un-natural fertilizers. We use nature as our benchmark often using it to protect our crop, with amazing results. We use Ladybirds to protect the grapes and vines against mealybug, and during January we release between 2000 and 3000 of these little creatures to help us combat the unwanted. Since the 2005 vintage all our red grapes are carefully hand selected, using the most modern ‘’vibrating” sorting table. We try to get only the best berries in the tank and no unwanted stems and unripe, underdeveloped little green berries. It is a very slow process, but the quality of the product at the end of the day is truly remarkable. We use about 50% open fermentation for this wine. It is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon, each vinified separately and then blended after malolactic fermentation. Warm fermentation is used to extract rich colour and good tannin and after fermentation maceration is also carried out, sometimes up to 34 days. We use only French oak as part of our barrel regime, about 30% is new. Deep, dark inviting colour, loaded with an array of ripe fruits. Blackberry, wild strawberry and hints of red berries are well supported by a concentrated ripe palette. The oak adds good complexity and the wine is powerful. Still very young, this wine already shows some of the Laibach elegance and complexity which in my opinion will only improve for the next 4 – 6 years. The wine will complement full bodied meat dishes.

Awards:

Ranked 3rd at the Calyon Trophy Bordeaux Blend Challenge 2006; Swiss Airlines Awards 2007: Gold Medal and best organic wine on show; Mundus Vini 2007: Gold Medal; International Wine Challenge Vienna 2007: Silver Medal;